Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography.

Abstract

Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this protective effect. Wheat starch suspensions (9% w/w) containing 0.5-5% LPC were subjected to hydrolysis by… (More)
DOI: 10.1016/j.foodchem.2013.06.088

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@article{AhmadiAbhari2013AssessmentOT, title={Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography.}, author={Seyed-Ali Ahmadi-Abhari and Albert J. J. Woortman and Rob J. Hamer and Katja Loos}, journal={Food chemistry}, year={2013}, volume={141 4}, pages={4318-23} }